sourdough pandowdy

berry pandowdy

berry pandowdy

the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy.  mostly because we liked the name, and because we rolled the dough.  we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.

pandowdy.

the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping).  we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]

sourdough for rolling

sourdough for rolling

K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.

fresh strawberries

fresh strawberries

 

frozen blueberries

frozen blueberries

we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.

Sourdough Delicata Loaf

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sourdough delicata loaf

we grew some delicata squash this year and they are super sweet, extremely starchy, and little.  perfect for baking with.  success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe.  maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.

these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)

Duck Dinner

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waiting for browning

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almost ready for the slow cook

everyone raves about duck. whole duck. we usually portion our birds, but I thought, “eh, what the heck”.  the beer braised muscovy recipe on this site (scroll down or ctrl + F once you’re there to find it) intrigued me … we have a “smoky” beer that we brewed (a little heavy handed on the carmelization of the malt, heh, heh) which worked out deliciously.  I got a little carried away with the dried fruit, so it was a bit overpoweringly sweet.

verdict: nummy.

but I’d still rather portion our birds.  look at all the goodies we get out of duck day vs. whole ducks that each result in a meal or two for a family.

Plantain

we discovered the joy of barbequed bananas a number of years ago: I don’t remember what induced me to try it, but we had a hot grill from some kind of post-flesh-conflagration, a bunch of ripe-ish bananas and I love deep fried bananas so I thought “eh, what the heck”.

delicious.  if you’ve never tried, do. stick whole (unpeeled) on still hot (not screaming) but cooling grill.  works fine for oven baking at 350F for about 20 minutes (or until oozing & soft –  might want to stick them in a pan, I use cast iron). must use ripe bananas; kind of disappointing otherwise.

so this week’s findin’ fridays post is related, sort of.

plantain.

Photo of four varieties of bananas.

Photo of four varieties of bananas. (Photo credit: Wikipedia)

another “what’s that?” from K at the grocery store, and at $0.88 per pound, I figured, “eh, what the heck” and repeated experiment above with plantains (again, post-flesh-conflagration success, this time on the Cobb).

additional notes: also successful oven baked whole at 350F for around 20 minutes, but divine with maple syrup mashed into the scooped-out flesh.  ice cream would be great, too (alas, none here, egg allergy).

apparently acceptable to paleo diets.  whatever.  they’re nummy.  and a cheap treat/dessert.  also great baked & blended with steamed taro root for pudding.

turns out there are a lot of savoury options, too.  check out the links for some other plantain ideas (hmmm…)

“Happy” Halloween

Happy Halloween!

Happy Halloween! (Photo credit: Wikipedia)

multiple allergies, plus trying to heal “leaky gut” and reduce possibilities for problems down the road = very challenging at candy season.  hard enough for us adults; try explaining to a 3 year old why she can’t have that cupcake, or those candies, or… and explaining to friends and family why it’s not “oh just a little treat, it won’t matter”.

what to do?

here are some stellar suggestions/recipes for families in similar situations – I’m so going to try some of these!

ohlardy’s home made from scratch non-jello gummy worms

20somethingallergies’ a few really awesome non-candy sweet tooth alternatives

hellyeahitsvegan’s vegan pumpkin cupcakes with coconut oil frosting

homemademommy’s three ingredient maple pecan candies (I’ll try with coconut oil & almonds)

sealemon’s DIY slime (part I) and DIY slime (part II) for a completely food-free fun way to entertain halloween style

and my personal favourite: glow sticks!